Heavy Metal Contamination Risks in Environmental and Vegetable Samples around a Metal Workshop in Kofar Marusa, Katsina Metropolis

Heavy metal contamination from metal workshop activities poses health risks by accumulating in crops and entering the food chain. This study quantified heavy metal concentrations and health risks in commonly consumed vegetables irrigated near a metal workshop in Kofar Marusa, Katsina Metropolis. Samples from the cultivation areas of Cabbage, lettuce, tomatoes, spinach, and cress were analyzed. After acid digestion, the amounts of heavy metals were measured by Atomic Absorption Spectrometry. Copper (0.123 mg/kg), manganese (0.431 mg/kg), and nickel (0.539 mg/kg) were greatest in spinach. Manganese (0.374 mg/kg) and cobalt (1.474 mg/kg) levels were higher in cress. Lettuce had the highest iron concentration (6.028 mg/kg) and the lowest metal levels. Lead (11.68 mg/kg) and chromium (2.276 mg/kg) were both high in Cabbage, and nickel (0.526 mg/kg) and lead (4.24 mg/kg) were noteworthy in tomatoes. Among the Health Risk Index (HRI) calculated, cress reached 17.967 for adults. Children's exposure to heavy metals for Cobalt (Co) and Lead (Pb) through cabbage consumption showed the Target Hazard Quotient (THQ) values for Co (0.089) and Pb (0.036), significantly higher than those for adults. The Cumulative Lifetime Cancer Risks showed that Cress posed the highest risk for both adults and children, followed by Spinach. The study revealed significant variations in heavy metal concentrations taken up among different types of vegetables, portraying potential health risks associated with its consumption. It also suggested that the consumption of vegetables cultivated through irrigation near the metal artisanal site may contribute to the bioaccumulation of heavy metals burden among the population. The study brought to light the wide range of heavy metal uptake in vegetables as well as the possible health hazards associated with eating produce grown close to the metal workshop.